Mexican Stuffed Poblanos

Instructions

1. Roast the poblanos
   Preheat the oven to 425°F (220°C). Place poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until skins are charred and blistered. Remove from oven, place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen skins.
2. Prepare the peppers
   Once cooled, carefully peel the skins off the poblanos. Make a slit lengthwise in each pepper, and gently remove seeds and membranes, keeping the stem intact. Set aside and reduce oven temperature to 375°F (190°C).
3. Make the filling
   In a large skillet over medium heat, cook ground beef until browned, about 5-7 minutes. Add onion and bell pepper, cooking until softened, about 4 minutes. Add garlic and cook for 1 minute more. Stir in tomato paste, diced tomatoes, chili powder, cumin, and oregano. Cook for 3-4 minutes until mixture thickens slightly.
4. Complete the filling
   Remove skillet from heat and stir in cooked rice, 1 cup of Monterey Jack cheese, and cilantro. Season with salt and pepper to taste. Allow the mixture to cool slightly before handling.
5. Stuff the peppers
   Carefully fill each poblano pepper with the beef and rice mixture. Place stuffed peppers in a baking dish, slit side up. Sprinkle the remaining 1/2 cup of cheese over the top of the peppers.
6. Bake
   Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese is melted and bubbly and peppers are heated through.
7. Serve
   Remove from oven and let rest for 5 minutes. Garnish with additional chopped cilantro and serve with sour cream, guacamole, or your favorite Mexican condiments.